Gourmandebloghttps://gourmandeblog.wordpress.com
Life as a foodie! Wine&dineFri, 20 Oct 2017 11:53:57 +0000enhourly1http://wordpress.com/https://secure.gravatar.com/blavatar/f9ef19fe345d6eec1aaac6c68dfbf380?s=96&d=https%3A%2F%2Fs2.wp.com%2Fi%2Fbuttonw-com.pngGourmandebloghttps://gourmandeblog.wordpress.com
BUDDHA BOWLhttps://gourmandeblog.wordpress.com/2017/10/20/buddha-bowl/
https://gourmandeblog.wordpress.com/2017/10/20/buddha-bowl/#respondFri, 20 Oct 2017 11:51:23 +0000http://gourmandeblog.wordpress.com/?p=328Read More]]>What is it about Thai food? The way you can get the perfect combo of sweet, sour, savoury and spicy all in one perfect mouthful. And it’s so beautiful!

These meal bowls are a seriously time-saver! you cook the rice, cook your choice of protein and the sauce, chop of the veggies. Assemble the bowls before serving, or let your dinner guests or family make their own.

Pro-tip; Swap the rice with quinoa, noodles. Use the veggies you like – or have in the back of your fridge.

1 1/3 cups (260 grams) jasmine or basmati rice

1 cup (240 ml) coconut milk

½ teaspoon sea salt

3 tablespoons oil, divided

2 small shallots, finely diced

2 cloves of garlic, grated or minced

1 tablespoon minced ginger

2 tablespoons Thai red curry paste

½ – ¾ cup (120 – 175 ml) warm water

3 tablespoons soy sauce

3 tablespoons lime juice

1 tablespoon brown sugar

A chicken breast 300-400 grams

1 medium-large carrot, finely sliced

¼ of a red cabbage, shredded

20 cherry tomatoes, halved or quartered

3 tablespoons of sour cream

1 small mango, diced

4 tablespoons crushed peanuts

INSTRUCTIONS

1. Cook the rice according to the package directions. Once it’s cooked and while it is still warm, stir through the coconut milk and salt.

2. While the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in color and is very fragrant. Put in the chicken at let it fry. Add ½ cup of the water, soy sauce, lime juice and brown sugar and mix until smooth when smooth add the sour cream.

The rain is poring down in Aarhus at the moment – it feels like fall. And all I really want to do, is to crawl into bed, with a cup of tea and a good movie or book (and my boyfriend). How ever no time for that, so even tho’ Gossip Girl is running in the background, re-decorating my bedroom is what’s going down

Yesterday we made burgers, mini-burgers!
With homemade mayo and bacon w. brown sugar, paprika and chili.
So yummi! it’s insane

So you take a piece of bacon – not the pre-sliced kind, but the kind you slice yourself!
And 3-4 tablespoons of brown sugar, 1 tablespoon of chili flakes and 1 tablespoon of paprika, and pour it over the bacon, that you’ve sliced yourself

In the oven it goes, at 200 degrees, for 20-25 min
It’s insanely good! and usable in burger, or as a side for a BBQ-night

Hey lovelies! The other day, a couple of my friends and I, was in this restaurant in Aarhus, Denmark (where I live). It’s called Memphis Roadhouse, and is a BBQ all in American And one of the side dishes, was corn, bacon and butter mixed in all together and heated. It was sooooo good!! Okay, maybe not in track with clean eating, but with a bit of good will, it would fall right into the LCHF-lifestyle, right?

Do you ever eat pizza? I bet you do, but sometimes, there might be leftovers, right?
At times a cold pizza is fabulous, but at other times, a cold pizza? just doesn’t do the trick.
What do you do then? heat it in the oven, even though it might get “flabby“? The same goes when you try to heat it in the micro-wave-oven.. It annoying, right?

Next time, you want to reheat a pizza-slice, use the toaster!!

]]>https://gourmandeblog.wordpress.com/2015/05/28/food-life-hack/feed/0rikkelauBrødrister-lyserødVeggie-burger shout-outhttps://gourmandeblog.wordpress.com/2015/05/22/veggie-burger-shout-out/
https://gourmandeblog.wordpress.com/2015/05/22/veggie-burger-shout-out/#respondFri, 22 May 2015 15:47:54 +0000http://gourmandeblog.wordpress.com/?p=294]]>Yesterday me and some co-workers visited a new restaurant, called Mikuna, they are a 100% vegan, and make the most delicious burgers etc!

Then mix egg yolks, sugar and vanilla together to form a eggnog. So you are whipping the yolks, sugar and vanilla. Then put in, gently, the mascarpone.

When the cream is made, put the coffee into a shallow dish and then pour 2-3 tablespoons of liqueur in.

Take a lady finger and dips it in the coffee, and put it into the desired bowl / dish, you want it to be served in, do this until the entire bottom is covered, then put then a layer of cream on, and the process is repeated until you have no more ladyfingers and cream.

The cake should be refrigerated – preferably overnight, but at least 3-4 hours. Just before serving put the cocoa powder over the top, in a nice thin layer.

So the other day, my boyfriend and I bought a KitchenAid – classic. And I must say, I’m in love with it! It’s not only functional but it’s beautiful!
For a long time I’ve wanted a juicer, so I’ve would be able to make my own juices etc. I’ve heard good and bad stuff about juicers, one of the things being that there is a lot of waste, so it’s expensive.
However, we bought a juicer for the KitchenAid.
And it AMAZING!! so many options! And it’s not that expensive, because you use the waste/pulp for baking! You got all the fibers and still some flavor, so why don’t you use the pulp for making bread, muffins, maybe cakes?

If you can’t use all the pulp right away or you don’t have time to bake right now? put the pulp in a plastic bag and in the freezer

Juice 1
(makes 800ML)Beetroot (2 small or 1 large)
3-5 Carrots
2 big apples
1/4 of a lemon (if not ecological, don’t use the zest!)
1cm of ginger – if you like, I love ginger, my boyfriend? not so much
Optional: red or yellow pepper-fruit.
Start the juicer and have some fresh veggie juice
Throw the pulp into a bowl, add some water – not much! because the pulp is already a bit wet
add an egg, some oats flour, salt, and some natron and baking powder. Put the mixture into the wanted container, and in the oven for about 1.5 on 200 degrees Celsius.

I made a bread out of it, as you can see in the gallery

Juice 2(makes 350ML)

This juice is somewhat sweeter and maybe more child friendly?
5-7 carrots
1 appel
5 strawberries
1cm ginger
100gr of frozen raspberries – I would use fresh next time!

Juice away

I am making muffins out of the pulp, but they are still in the oven! But I can tell I added some vanilla and a bit of chili flakes, so tomorrow you’ll if they turned out great

So the art of bruschetta, bruschetta can be many things. You can use tomatoes – the classic way, mushrooms w. cream. The options are endless!

One of my faves are the classic, with an onion, two tomatoes, a bit of garlic, salt pepper, and a bit of olive-oil. Toss it on a bread, and in the oven for 10 min.
If you have the time, and the courage then brown some butter, and the bread on a pan first, let it soak the butter, and brown a bit. Then add the tomatoes and in the oven for 6-7 min.

My ultimate go-to bruschetta, is super versatile, and can be used as pasta-sauce too.

Mushrooms (fresh mushrooms, and a whole lot of it ;))

Red-onions

Garlic

Cream

Port-wine

(maybe some parmesan cheese)

In a big pan you let the garlic and onion become glasslike, then you add the chopped-up mushrooms. Let the mushrooms brown, if they are too crowded they will shred water…
Then you add the cream, bring it to a small boil, and pour in three tablespoons of port-wine. Let everything simmer for 15-20 min. or until you have the texture you’d like.
It should be very creamy. Add salt and pepper – remember to taste!!! put it on bread, shred a bit of parmesan cheese over it, and in the oven it goes, for 10 min. or till the cheese is melted.

]]>https://gourmandeblog.wordpress.com/2015/04/28/the-art-of-bruschetta/feed/0rikkelau41b391ff2cbb5f65725114eede043ee7b9f76f4020e320e96c0e051d02f519e8Poaching eggshttps://gourmandeblog.wordpress.com/2015/04/21/poaching-eggs/
https://gourmandeblog.wordpress.com/2015/04/21/poaching-eggs/#respondTue, 21 Apr 2015 07:16:42 +0000http://gourmandeblog.wordpress.com/?p=261Read More]]>Hey boys and girls!
sorry for the silence, I’ve been lacking motivation for cooking, and been out traveling. But These past few days, my motivation for standing in the kitchen has returned!

For a long time, I’ve been avoiding to poach eggs, simply because i thought it would be difficult, did a bit of research, and found a method, that seemed too good to be true – it works like a charm! it’s amazing! And who doesn’t love poached eggs? they are creamy and gorgeous!

What do you do?
take a pot, water in it, and bring it to a simmer – It shouldn’t boil, but just before!
Then you take a cup, put a piece of cling film over it, just making the cling film go down the cup, put in some olive-oil (otherwise the egg will stick to the cling film!). Crack in the egg in the cup/cling film, and sample the sides of the cling film, put a cooking elastic around the sides, so the egg doesn’t leak.
Finally, put the egg in the pot with simmering water, for about 3 min. – depending on how running you would like the egg to be, I like mine running, so I leave it in for just 3 min.

Serve your egg with some avocado and rye bread, or smoked salmon, rye bread and some spring onions

]]>https://gourmandeblog.wordpress.com/2015/04/21/poaching-eggs/feed/0IMG_0607rikkelauSticky drumsticks w. fried ricehttps://gourmandeblog.wordpress.com/2015/03/26/sticky-drumsticks-w-fried-rice/
https://gourmandeblog.wordpress.com/2015/03/26/sticky-drumsticks-w-fried-rice/#commentsThu, 26 Mar 2015 10:10:48 +0000http://gourmandeblog.wordpress.com/?p=256Read More]]>Hey guys As promised the other day, here is my recipe for sticky drumsticks and fried rice. It’s super easy and tastes good – and can easily be used as lunch the next day! Drumsticks: Lower thighs of chicken – as many as you like Ketchup (6-7 table spoons) Brown sugar (3 table spoons) Soy-sauce (a table spoon) Oyster-sauce (1-2 table spoons) Garlic (one or two cloves crushed) if you like a pinch of fresh ginger. So you mix every-thing together, and cover/soak the chicken in the mixture, and place the chicken in a ovenproof tray. If there is anything left of the mixture, pour it over the chicken in the tray. Heat up the oven, on 200c, and when hot put in the chicken for 20-25 min. depending on the size of the chicken. This will keep the drumstick moist, and it won’t go dry For the fried-rice, I used this recipe http://www.cookingclassy.com/2014/05/chicken-fried-rice/ I just left out the chicken, since I was making drumsticks ]]>https://gourmandeblog.wordpress.com/2015/03/26/sticky-drumsticks-w-fried-rice/feed/1rikkelauIMG_0422